COOKING A FRESH TURKEY : FRESH TURKEY
Cooking a fresh turkey : Cooking catfish : Woks cooking norbury.
Cooking A Fresh Turkey
my turkey on a plate
I made everything on this small plate, my midnight snack after pulling and carving my first turkey. It was juicy and fully cooked (but not over cooked). On the plate are mashed yams & russet potatoes (one dish), fresh whole berry cranberry sauce (from local organic berries) and sourdough stuffing cooked inside the bird.
Monkey is such a whiz in the kitchen. This was fabulous and yielded great turkey remakes for the entire extended Thanksgiving weekend!
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COOKING CLASSES KIDS. COOKING CLASSES
Cooking Classes Kids. Cooking Monkfish.
Cooking Classes Kids
Cooking Class Check-In
About ten to fifteen minutes before the Grand Adventures In Cooking Class begins, the parents check-in their children.
Kids' Cooking Class
In this hands-on cooking class, children prepared healthy meals using fresh ingredients.
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COOKING BLACK QUINOA - COOKING BLACK
Cooking Black Quinoa - Cooking Wheat Berry - Cooking Classes Whole Foods.
Cooking Black Quinoa
Black Bean Quinoa Burger with Habanero Salsa
An Excellent Meal.
4 large tomatoes
1 habanero chile
1 jalapeno pepper
1 small red onion
4 cloves of garlic
2 tablespoons lemon juice
salt to taste
Seed and dice the tomatoes, discard most of the seeds and pulp, and place them in a large bowl. Roast the Habanero and then cut it in half and scrape out the seeds and remove the stem while leaving the skin on. Chop the Habanero finely and add it to the tomatoes. Dice the onion and the garlic and add them to the mixture. Sprinkle the lemon juice and the salt over the top, carefully stir the mixture together. Refrigerate overnight.
2 cups cooked black beans
1 cup cooked quinoa
1 tsp EVOO
2 -3 sun dried tomatoes, diced
1 minced jalopeno pepper
1 minced green onion
2 tsp minced red onion
2 tbsp Flax seed, ground and mixed with 2 tbsp water
Juice from 1 lemon or lime
Salt and Pepper
1 tsp chili powder
1 tsp cumin
2 cloves garlic, minced
1/2 tsp oregano, minced
Dash of cinnamon
Mix all ingredients together. Make patties. I like to use tupperware burger containers. Refrigerate until cold. Grill, fry or bake. Make 2 large or 4 small burgers.
You can also make these into balls and serve as a appetizer with salsa, veggie sour cream, guacamole, cheeze sauce etc.
Quinoa & Brussell Sprouts Casserole
Today my long sought, long awaited, recently ordered from Amazon, black quinoa. After gleefully ripping the tape off the box (bare fingers, I was too impatient for scissors), I mixed some of the black with some red and white, tossed it on the rice cooker, and only then looked around to see what I had around to go with it. This is the entirely satisfactory result.
QUINOA & BRUSSEL SPROUTS CASSEROLE
1 C quinoa
2 C water
1 T salt
Cook as standard for quinoa, or use rice cooker.
1 pound brussel sprouts, halved
1 & 1/2 C chopped onions
2 sausages, chopped (I used Cranberry Cognac Chicken Sausages by Amy's)
1/2 C dried sweetened cranberries
1 T olive oil
1 t salt
The brussel sprouts were steamed over the rice cooker, but probably could have been sauteed. The onions were sauteed in the olive oil with the sausage and salt. The cranberries were rinsed with water, then mixed with the onions and sausage.
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COOKING IN THE CROCK POT - COOKING IN THE
Cooking In The Crock Pot - Cooking Classes South Jersey
Cooking In The Crock Pot
Crock Pot Beef n Noodles
POINTS® Value: 6
1 pound cooked trimmed beef round steak or roast
2 Tbsp Worcestershire sauce
12 oz fat-free beef broth
12 oz canned low-fat cream of mushroom soup, made with fat-free milk
1/2 cup water
12 oz no-yolk egg noodles
Put the meat in the crock. Splash a few times with the worcestershire sauce (just make sure there is some sauce on all the meat, but not a ton), then add the broth, soup & water. Cook on low all day. An hour before serving, cook the egg noodles on the stove then add to the beef mixture. Stir well & serve.
Crock Pot Apple Butter
Crock Pot Apple Butter
Enough apples to fill a crock pot (I like Granny Smiths)
1/2 c. vinegar
3 c. white sugar
1 c. brown sugar
3 tsp. cinnamon
Peel and slice enough apples to fill a crock pot as full as possible. The apples will shrink as the cooking process starts. Add vinegar to apples and cook on high for 8 hours and lower heat to low for 10 hours. After a total of 18 hours of cooking, add the rest of ingredients. Let cook 4 more hours. Put in jars and seal. Process 15 minutes in a water bath.
Make buttermilk biscuits.
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COOKING GAMES WITH RECIPES - COOKING GAMES
COOKING GAMES WITH RECIPES - COOKING ACADEMY PLAY ONLINE - IDIOTS GUIDE TO COOKING.
Cooking Games With Recipes
Recipe: Roast Cornish Hen with Vegetables
1 Cornish game hen (24 oz), thawed if frozen
1 teaspoon garlic salt
1 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
2 tablespoons olive or vegetable oil
1 medium dark-orange sweet potato, peeled, cut into 1-inch pieces (2 cups)
2 small red potatoes, quartered
1 small green bell pepper, cut into 1-inch pieces (1 cup)
1. Heat oven to 400?F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Remove and discard neck and giblets from game hen. With kitchen scissors, cut hen in half; place halves, skin side up, in baking dish.
2. In medium bowl, mix garlic salt, chili powder, ginger, cumin and oil. Brush hen halves with 1 tablespoon of the oil mixture. To remaining mixture in bowl, add sweet potatoes, red potatoes and bell pepper; toss to coat. Arrange vegetables around hen halves in dish.
3. Bake 40 to 50 minutes or until hen halves are fork-tender and juices run clear, and vegetables are tender.
High Altitude (3500-6500 ft):
Bake 55 to 60 minutes.
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COOKING MAGAZINE - COOKING
COOKING MAGAZINE - COOKING GAMES AGAME.
Old Workbasket Magazines Sorted Out
Now, I have finished going through all my Workbasket magazines.
The duplicates are on the left.
My copies to keep are on the right.
This is the cover for my magazine Gourmet Grub. It is going to be the November 2010 edition.
Photography by Kristine Campbell
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COOKING MEASUREMENT EQUIVALENTS. COOKING MEASUREMENT
COOKING MEASUREMENT EQUIVALENTS. SIMMER COOKING DEFINITION. INFRARED COOKING GRILLS
Cooking Measurement Equivalents
Food is Fun
Food is Fun is a 28 page paper book. Measures approximately 8 1/2 x 6 ". It is in used vintage conditon. All pages present, spine intact but slightly loose cover. Kitchen stains present. Please see photos. Includes table of equivalents, proportions, substitutions and measurements. Lots of information like tips of roasting. Some recipes. Great collectible.
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COOKING TEMPERATURE OF CHICKEN. COOKING TEMPERATURE
COOKING TEMPERATURE OF CHICKEN. MAKE YOUR OWN FOOD COOKING GAMES. SANJEEV KAPOOR COOKING
Cooking Temperature Of Chicken
I see a pair of Chicken Planks.
The Long John Silver's restaurant fries their chicken strips in the same batter that they put upon their fish sticks!! It's a crazey world. I see a glass of Dr. Pepper.
They're called "Chicken Planks" because the restaurant has got a pirate-ship theme, I'm not kidding. You're supposed to imagine that you are being forced by a band of pirates to "walk the plank" to your death in a ocean. I say that that kind of a end would be more exciting than the life that I've been leading.
Those round things are "Hush Puppies," which are deep-fried balls of onion-flavoured bread.
The cost of this arrangement was $6.39. I decided that it wasn't worth it, because the french-fries were served at room-temperature. I needed all of that ketchup, & I went back for more.
The chicken wasn't a problem -- the way they cook it, it ends up having a consistency just slightly firmer than that of a dessert pudding. That kind of tenderness is alright with me.
Long John Silver's in the South Food Court on the Third Level of the Mall of America in Bloomington, Minnesota.
Came out fairly good, although I had problems with temperature control while frying 'em up.
I had these chicken cutlets last week. It was from Cooks Illustrated. I kinda decided that I need to try the recipes there for lunch. See, I can deal with 3-4 days of the same thing for lunch no problem, but then I can't repeat it for a while.... so I needed to try things.
This is a many step recipe. You flour the cutlets, then put the eggs on, then put the breadcrumbs on, and then let 'em air dry to harden. And you gotta pound the chicken out flat and brine 'em beforehand.
I added a crapload more spice than was called for. Chicken is blah on it's own. I can do fine with just plain old Lamb... Lamb's got a lot of flavor, so I can just concentrate the lamb flavor and all is good. But chicken and beef are both merely substrate for other flavor.
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COOKING PIZZA : COOKING
COOKING PIZZA : DORA COOKING KITCHEN.
pizza round four
This is my first pizza wart - not sure if it's bad or good, but it sure looks authentic, right? - I suspect it is because I let the dough sit much longer than usual (busy mak'n chick'n soup!), and don't the doughs in pizza shops also sit a long time? And get those warts?
Mmm... pizza wart.
Last night I made Pizza from scratch. It was rather good.
A huge amount of mess was created and a fair few JD's were drunk.
I don't think I'll be doing this again in a hurry. 4 hours work for 10 minutes eating!
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COOKING WHOLE HAMS - WHOLE HAMS
Cooking Whole Hams - Play Cooking Show Games.
Cooking Whole Hams
Maple Glazed Ham
1 (12-14 lb) fully cooked ham
3 T Dijon mustard
1/4 cup Coombs Family Farms 100% pure organic maple syrup
Preheat oven to 350 F. Trim fat, leaving a 1/4 inch layer. Using the tip of a sharp knife, score the fat in a diamond pattern. Insert the cloves in the crossed point of each diamond. Mix mustard and syrup together in small bowl. Pour syrup mixture onto ham and spread evenly. Bake for 1 1/2 hours, or 10 minutes per pound.
HAMPOCALYPSE 2K7: Never mind about that hour
As Tom and the meat thermometer reminded me, this ham is done. No need to keep it in that oven any longer than the glaze needs to set, and as you can see by the slight scorch marks on top, it's done. If I do it next time, I'd use more brown sugar but I did put in a whole huge bottle of honey to make up for it.
Hamuel probably isn't the prettiest ham on the block, but a preliminary tasting reveals he's certainly the most delicious.
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COOKING WITH TRUFFLE. COOKING WITH
Cooking With Truffle. Cooking Classes New York. Cooking Forks.
Cooking With Truffle
I must admit to being addicted to truffle products. After visiting the Mundaring Truffle Festival last week and returning with some truffle products (truffle butter, truffle oil), I seem to be cooking with truffle...
This is a home-made pizza, comprising of chicken, eggplant, mushroom and brie cheese liberally drizzled with truffle oil.
Breast of Chicken with Truffle-Cherry Sauce.
The entree course of a truffle degustation menu. The client asked me to duplicate something she'd had at an awards banquet five years ago. She remembered there was chicken, truffles, and cherries. After quizzing her about the sauce, I came up with this. She said it was an exact match! Served with truffled mashed potatoes
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DREDGE COOKING TERM - DREDGE COOKING
DREDGE COOKING TERM - COOKING COUNTRY HAMS - SIMPLE COOKING RECIPES FOR BEGINNERS
Dredge Cooking Term
Picture taken about halfway through the meat course - I don't mean to imply that they serve half-full plates over at Simply Fondue...
You get to pick 9 items from the meat list, and you'll get 2 pieces of each - so 18 pieces of meat to cook in the oil, along with some ravioli, more veggies and some mushrooms (to stuff with cheese and dip in batter before cooking).
In the back are some beef tenderloins wrapped in bacon - mine either disintegrated in the oil or just fell off the skewer - either way, I lost it. On the right is one of the scallops, which also fell off my skewer, but I dredged the whole fondue pot until I found it - I'll be damned if I let a scallop get away...
They made a big deal informing us about not putting the raw chicken on our plates, so we wouldn't cross-contaminate - but I found that in order to get the food to stay on the skewer, I had to push it on with my fingers (just stabbing the meat to pick it up wasn't enough...) - so that means my fingers were still touching raw chicken, which is not recommended during a meal.
Then we had the lighting problem - where the whole restaurant is so dark, you could develop photos in it - but you need to be able to see in order to cook raw meat properly - so we tended to err on the side of caution, producing overcooked meat.
Plus, I have to ask - why did it take so long to serve the meat course, when none of it was cooked? All someone had to do was slice everything up and put it on a plate - why the big time gap between courses? Probably to sell more drinks during the wait.
Yeah, I'm a big complainy-pants. So what? Anyway, I prefer the term "curmudgeon".
Dredging Sea Scallops in Cajun Rub
Cajun Rub Ingredients (Small Batch)
1 teaspoon ground white pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dried thyme leaves, crushed
1 teaspoon ground black pepper
1/2 teaspoon ground Cayenne pepper
1/4 teaspoon salt
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FUN COOKING ACTIVITIES FOR KIDS. ACTIVITIES FOR KIDS
Fun Cooking Activities For Kids. Tuscany Cooking Tour
Fun Cooking Activities For Kids
kids cooking 2
L-R, Emily De Rosa, 11, Dayna Hunt, 12, Jordan Johnson, 13 and Alise Humphries, 11, make pizza at the Lion’s Den.
The Lion’s Den (PHV Bldg 4533) has been a hub of teen activity in Heidelberg for over 30 years. From offering spaghetti nights for the Heidelberg High School football team, to providing a meeting place for Club Beyond, the Lion’s Den is a safe place for teens to relax, learn about life and enjoy a wide range of fun activities. The Lion’s Den staff would like to invite all High School students to come out and enjoy what CYSS has to offer, such as field trips once a month around Germany and overnight explore trips during winter and spring vacations; outdoor movie nights on the patio (weather permitting) where teens can watch a popular movie with their friends under the stars; we host overnight Lock-ins (look for a visit to Frankenstein’s Castle as part of the October Lock-in!) and dances and we have a DJ booth open to the teens, where teens can learn to spin and record their own music.
Well, so far on sabbatical, we've walked around Phoenix a little bit, we've swam (alot, just like we care - a lot), and we've gone to Apache Junction to visit an old mining town, and get ripped off by a scammer living in a trailer on a dirt road who sold us a refurbished mattress without disclosing and who later said she had to because her deadbeat husband makes her do it, while her kids play in a .... Dammit. I'm still angry about Apache Junction. Don't go there. If your car blows a tire, wait for the vultures to get you. It's better than Apache Junction.
This was a candid moment while we were waiting for the brownies to finish. We had way too much fun. It was his idea that we wear the aprons. :)
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HOT ROCKS FOR COOKING : HOT ROCKS
Hot Rocks For Cooking : Grill Cooking Times : Cooking Buckwheat Groats.
Hot Rocks For Cooking
Rock and Sea
While preparing dinner last night, I managed to slice off part of my index finger. As a consequence, I have a fairly difficult time typing - I apologize for short comments on your streams.
Alas, after removing my finger (or part thereof) from the cutting board and glueing it back on (just kidding), I proceeded to finish my prep work and eventually got to cooking. You know that stinging sensation you get when you have a scratch and you cut an onion or a hot chili pepper? Welllll - may I sest you try both with a finger tip partially divorced from it's former, glorious home? It wakes your senses - and I'll leave it at that.
Nonetheless, dinner turned out fine - Tofu and stir-fried vegetables in a light and sweet soy glaze over Chow Mein Noodles. Loved it - but perhaps I just needed sustenance after this involuntary blood-letting.
Oh yes, I know, this is unrelated to this image - except, of course, that I lacked the willingness to endure pain while processing something else. I worked on this image yesterday - as if I had a premonition...
So here you go with another shot of that rock at Camaronal.
Camaronal, Costa Rica.
A Rock is Born - Eyjafjallajökull Eruption
This is earth in it?s making. The lava flow from the Eyjafjallajokull Eruption is small compared to most lava flows from other volcanos in Iceland. Being so small gives you a change of getting close to it.
The edge of the lava flow very slowly moved outward from the main lava flow. Because it moved so slowly I could get very close to its hot edge. On its edge it was very interesting to see rocks being formed as they broke from higher and rolled down onto the snow.
The white stripe is steam from when very hot lava melts and cooks the snow below.
The inside the lava is between 1000-1100°C hot so the heat radiation was quite intense this close to it. I was really worried that my dark and heat absorbent plastic Lee filters infront of my lens would get heat bent. I therefore only pointed the camera towards the lava for short periods between letting the cold arctic wind cool them down.
For publishing rights please contact me at firstname.lastname@example.org or gsm: 354-6953536
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MILK SUBSTITUTE FOR COOKING : MILK SUBSTITUTE
MILK SUBSTITUTE FOR COOKING : DISADVANTAGES OF MICROWAVE COOKING : INDIAN COOKING VIDEO SITES.
Milk Substitute For Cooking
blessed milk thistle: eat me if you can!
and you should if you can, its really good for you.
Blessed Milk Thistle (Silybum marianum) is a milk thistle, a plant of the Asteraceae family. This fairly typical thistle has red to purple flowers and shiny pale green leaves with white veins.
many herbalists recommend milk thistle for treating hepatitis, cirrhosis of the liver, deathcup mushroom poisoning and other problems involving the liver. Milk thistle can act as an antioxidant with many times more antioxidant activity than vitamin E. The whole plant, with the spines removed, is highly prized for stimulating appetite and digestion.
The leaves are quite thick and have a mild flavour when young, at this time they are quite an acceptable ingredient of mixed salads when you cut or tear off the spikes (!), though they can become bitter in hot dry weather, then you have to soak them over night to take out the bitterness. When cooked they make a good spinach substitute
Their flowers grow up just like artichokes and can be eaten that way, but its tedious work. The stems can be eaten- raw or cooked. They are best peeled and can be soaked to reduce the bitternes. The stems are palatable and nutritious they can be used like asparagus or rhubarb or added to salads. They are best used in spring when they are young.
The roasted seed is a coffee substitute and the ripe milk thistle seed has been used for 2000 years for the treatment of liver and gallbladder disorders.
To eat the leaves, it's essential that ALL prickles are removed as they will do serious damage to your insides. And no amount of cooking will not soften them. Best way is to feel over each 'prepared' leaf with bare hands and nip out any small remaining prickles. Lastly, soak leaves overnight or several hours in water to help remove some bitterness.
The roots are edible and are much easier to handle but have constituents which can cause in flatulence in some folks.
The main tap root can be a bit tough but if sliced thinly and then cut into julienne-type strips it's passable when cooked. The rat's tail lateral roots are generally more tender. In both cases scrape off the skin with a sharp knife - or something like a clean pan scrubber - and then soak in water for several hours.
A good use for apples
Our trees are bursting with fruit this year, and I thought it was time to start using some of our apples for baking.
Apple-Marcipan "Snails" - recipe as follows:
150 g butter
500 g flour
150 ml milk
50 g fresh yeast
100 g marcipan
150 ml sugar
? tsp cinnamon
1 apple, peeled, cored and finely diced
1 egg and 1 tbsp coarsely granulated sugar
Rub the butter into the flour in a large bowl. Heat the milk to lukewarm, then dissolve the yeast in it. Mix into the flour together with the egg and knead the dough well. Cover the bowl with a clean dishcloth and leave the dough to rise in a warm place for 30 mins.
Press the air out of the raised dough and roll out to a 30x40 cm rectangle.
Mix the marcipan, sugar and egg and spread onto the dough. Sprinkle the cinnamon and diced apple on top and roll the dough up from the long side.
Cut into 2?-3 cm slices and place them on a baking sheet. Leave to rise while the oven heats.
Heat the oven to 225° centigrade.
Beat the egg lightly and paint the tops of the snails with egg, then sprinkle with granulated sugar.
Bake for 15-20 minutes or until light golden.
Cool on a rack.
Optional variations: add a handful of sultanas to the filling, and/or substitute grated lemon rind for the cinnamon.
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KIDS COOKING. COOKING
Kids Cooking. Cooking Tuna On The Grill.
Kids Cook to Care
We arrived to a full house of kids and parents helping Chef Simon Kattar make a traditional Lebanese lunch
Kids Cook to Care
Thanks for having us Jill and Julie, you should be very proud of the work you do and the kids you inspire.
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SCLAFANI COOKING SCHOOL. COOKING SCHOOL
SCLAFANI COOKING SCHOOL. COOKING ON A SMOKER.
Sclafani Cooking School
This is Maria and Ross Sclafani. They were married 40 years ago (Dec. 9) at Old St. Patrick's Church in New York City. They used to own "Phil's Pizzeria" on Broadway at 93rd in New York but 27 years ago came to western Michigan (Middleville, to be precise) and have become our local Italian amici. Many more years together to Ross and Maria
Foto scattata nelle campagne fra alia caltavuturo e sclafani bagni
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PANCAKE COOKING GAME - PANCAKE COOKING
Pancake Cooking Game - Cooking Corn Starch - Cooking Sirloin Joint
Pancake Cooking Game
I'm always the dog (haha!) & my brother's always the race car. We always race to buy Mayfair & Park Lane, & Hugh usually monopolizes the whole board & bankrupts me. At this point I tell him he's ruined the whole game & storm off. & yet we continue to play.
(& yes, I'm an 18 year old who enjoys board games. Still, at least I'm not an 18 year old with a drinking problem.)
My favourite is Scrabble. I still remember in 2005 I convinced my brother that 'aeiou' counted.
I just spent the day at home. Feeling much better. We all had Sunday lunch together, & then my Dad left for London. I'm not used to my Dad going away. My Mom (until this year) worked away on and off since I was nine, so it was just something I got used to. It's kind of weird when my Dad is away.
Hugh and I played Monopoly for a long time. We had Dodgeball on in the background; I bought him that DVD a while ago, & if we ever want to watch a film just for the sake of having something on in the background which we can watch & talk over & not have to concentrate on, we always pick it. This game went on for a while. My Mom popped in to see us & said she'd make pancakes for dinner. I don't really like pancakes, but Hugh does. I didn't feel like cooking dinner tonight, & it would stress my Mom out if she was making 3 different meals, so I figured I could just have them this one time. We watched Glee after Dodgeball finished (I'm determined to convert Hugh to the awesomeness that is Glee) & then we ate dinner.
Hugh & I had an argument over dinner about Monopoly. He was annoyed that I wasn't trying to win, & I was annoyed that he was Monopolizing the board, which is why I wasn't trying to win. To please him I said I'd try to win, at which point he took like ?1000 off me, so I flounced off & told him to tidy the board. I felt weird afterwards when he actually apologized to me. Okay, we had been a little harsh to each other, but come on - it's just a boardgame.
We tried to watch Che with my Mom in the evening, but the subtitles wouldn't show, so we gave up on that & watched CBB before going to bed.
Day 319 - THE NEXT DAY!
Ha! made pancakes for a better world! <3lol
Wasn't the smartest thing having my camera around my neck while cooking! : haha
tonight was my frist time to play petanque, which is a southern french game in which the aim is to toss a number of steel balls as close as possible to a small wooden target ball, the team that ends up nearest to the target ball, wins.
I got very competetive after 2-3 games! lol
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THE COOKING STORE : COOKING STORE
The cooking store : Remote cooking thermometer reviews.
The Cooking Store
everyone is talking about their chickens and the eggs they are getting from them. i have no chickens. yet.
but i do have very large store bought (boo) eggs.
i like how this looks so natural. the wood adds a lot... i think.
Cooking the Ominously Cheerful Brunch
A couple of reflections on the consumptive impulse in virtual worlds.
These loaded frying pans are beautifully constructed--you can find them in Second Life at BP, and have never-congealing eggs on your stove in perpetuity.
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